Indian Stuffed Potatoes

Ingredients

• 1 cup grated fresh coconut or 1/2 cup flaked sweetened coconut
• 1/8 teaspoon baking soda
• 2 cups chopped fresh cilantro
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon minced serrano chile
• 1 teaspoon grated peeled gingerroot
• 20 small red potatoes (about 2 1/2 pounds)
• 2 tablespoons vegetable oil
• 5 whole cloves
• 1 (3-inch) cinnamon stick
• 1 1/2 cups finely chopped onion
• 2 teaspoons ground cardamom
• 1 teaspoon ground ginger
• 1/4 teaspoon chili powder
• 2 cups water
• 1/4 cup plain nonfat yogurt
• 1/4 cup chopped fresh cilantro

Preparation

1. Combine coconut and baking soda in a bowl, and toss well. Add 2 cups cilantro and next 4 ingredients; stir well, and set aside.
2. Using a melon baller, scoop a hole out of the center of each potato. Stuff the center of each potato with coconut mixture, reserving any remaining coconut mixture.
3. Heat oil in a large nonstick skillet over medium-high heat. Add cloves and cinnamon stick; sauté 1 minute. Remove spices from oil with a slotted spoon, and discard. Add onion to skillet; sauté 3 minutes or until tender. Stir in the cardamom and next 2 ingredients. Add potatoes to skillet, stuffed sides up; sprinkle with remaining coconut mixture. Combine water and yogurt; stir well. Pour over potatoes; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender; remove from heat. Cut potatoes in half horizontally, and serve with sauce. Garnish with cilantro.